"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gazpacho Recipe

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This recipe for Gazpacho, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Fisher Goodrich
Added: Wednesday, August 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 clove garlic
Small jar of pimentos
Salt and pepper to taste
6 tomatoes
2 T. vinegar
5 or 6 T. olive oil
1 loaf fresh French or Italian bread

Chopped vegetables for garnish -

onions
green pepper

cucumber
tomato

Directions:
Directions:
First pull the white portion of the loaf of bread away from the crust. Put the soft bread into a blender and blend to make very small crumbs. Set aside. Peel the tomatoes and remove the seed portion. Put tomatoes into the blender and blend. Force the seed pulp through a sieve and put the pulp/juice in the blender. Discard the seeds. Add the garlic, pimento, vinegar, and olive oil to the tomatoes in the blender. Blend at medium high until smooth. Pour this mixture into a large bowl and mix in salt and pepper to taste. Whisk in enough of the bread crumbs to make the mixture slightly thick. Be careful not to add too much bread at first. This mixture continues to thicken as the bread crumbs absorb the liquid. If, after 15 minutes or so, you feel the soup is not thick enough, add more crumbs. Chill thoroughly. Serve in chilled bowls and pass the chopped vegetables so that each person may garnish his/her soup to taste.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe was given to me at the refectory at the parador in Merida, Spain. When the server gave me this recipe, she emphasized lots of bread - mucho pan. I think every village has a slightly different recipe. When I was told pimiento, I translated it to mean canned pimientos which are what I have always used. I'm sure she meant bell peppers (red ones that is, unless you want a strange colored soup!).

 

 

 

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